Pumpkin Blondies
If you're craving a fall dessert that's chewy, spiced, and irresistible, these Pumpkin Blondies are about to be your new go-to. They're loaded with warm pumpkin flavor, fall spices, and the perfect chewy texture. They're simple to whip up and guaranteed to fill your kitchen with that classic pumpkin spice aroma we all love. These blondies bring pumpkin season to life in the sweetest way!
Ingredients for Pumpkin Blondies
- 1 cup unsalted butter, melted
- 1 ½ cups brown sugar
- 2 eggs + 1 egg yolk
- 2 tablespoons vanilla extract
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 ¼ cup all-purpose flour
- 2 tablespoons pumpkin pie spice
- 1 teaspoon salt
- 1 cup chocolate chips
Instructions for Pumpkin Blondies
Prep the Oven
Preheat oven to 350°F (175°C). Grease or line a 9x9-inch baking pan with parchment paper.
Blot the Pumpkin Puree
You don't want to skip this step! It will prevent the blondies from becoming cakey. Scoop the pumpkin purée into a bowl. Lay a clean paper towel (or two) flat over the surface of the purée. Gently press down so the paper towel absorbs excess liquid. Lift, discard, and repeat with a fresh paper towel until barely any moisture comes out.
Mix the Wet Ingredients
In a large bowl, whisk together melted butter and brown sugar until smooth. Add pumpkin purée, eggs, and vanilla, stirring until combined.
Add the Dry Ingredients
Stir in flour, pumpkin pie spice, and salt until just combined. Don't overmix. Fold in the chocolate chips.
Bake
Spread the batter evenly into the prepared pan. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs.
Cool & Serve
Let the blondies cool in the pan before slicing into squares. Enjoy warm or at room temperature!
Tips for Success
- Use blotted pumpkin purée (dab with paper towels) to avoid too much moisture.
- Don't overbake - blondies should stay soft and chewy in the center.
- For easy removal, line your pan with parchment and lift the blondies out before slicing.
For another fun holiday treat, try our Cranberry Blondies!
Pumpkin Blondies
Equipment
- 1 Mixing Bowl
- Measuring Utensils
Ingredients
- 1 cup unsalted butter melted
- 1 ½ cups brown sugar
- 2 eggs + 1 egg yolk
- 2 tablespoons vanilla extract
- 1 cup pumpkin purée not pumpkin pie filling
- 2 ¼ cup all-purpose flour
- 2 tablespoons pumpkin pie spice
- 1 teaspoon salt
- 1 cup chocolate chips
Instructions
Prep the Oven
- Preheat oven to 350°F (175°C). Grease or line a 9x9-inch baking pan with parchment paper.
Blot the Pumpkin Puree
- You don't want to skip this step! It will prevent the blondies from becoming cakey. Scoop the pumpkin purée into a bowl. Lay a clean paper towel (or two) flat over the surface of the purée. Gently press down so the paper towel absorbs excess liquid. Lift, discard, and repeat with a fresh paper towel until barely any moisture comes out.
Mix the Wet Ingredients
- In a large bowl, whisk together melted butter and brown sugar until smooth. Add pumpkin purée, eggs, and vanilla, stirring until combined.
Add the Dry Ingredients
- Stir in flour, pumpkin pie spice, and salt until just combined. Don't overmix. Fold in the chocolate chips.
Bake
- Spread the batter evenly into the prepared pan. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs.
